Traditional recipes

Icy Lemon-Mint Parfaits

Icy Lemon-Mint Parfaits


Lemon-Mint Granité

  • 2 cups loosely packed fresh mint leaves plus 6 leaves for garnish
  • 3/4 cup fresh lemon juice

Minted Whipped Cream

  • 3/4 cup chilled heavy whipping cream
  • 1 1/2 tablespoons finely chopped fresh mint leaves
  • 1 1-pint container fresh strawberries, hulled, thinly sliced

Recipe Preparation

For Granité

  • Combine 2 cups mint leaves, 1 1/4 cups water, and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to very low; cook 5 minutes without simmering. Pour through fine strainer into 8x8x2-inch glass baking dish. Cool to room temperature; mix in lemon juice. Cover and freeze until firm, stirring occasionally, at least 6 hours or overnight.

For minted whipped cream:

  • Using electric mixer, beat cream, sugar, and mint in medium bowl until peaks form. Do AHEAD Can be made 4 hours ahead. Cover and chill. Rewhisk to thicken before using.

  • Using fork, scrape granité to form crystals. Place 4 berry slices in each of 6 glasses. Top with 1 generous tablespoon minted cream, then 4 berry slices. Spoon 1/4 cup granité over. Repeat layering with berry slices, minted cream, and granité. Garnish each with berry slice and mint leaf.

Reviews Section

Flourishing Foodie

I've gotten used to my afternoon slice of cake with a cup of tea. I'm not sure I will attempt to make another cake for a while. I'd like to remember this one for just a bit longer. The moist coconut cake layers in between sweet velvety buttercream frosting, sprinkled with fresh sweet shredded coconut.

Watch the video: Lemon Mint Lemonade. Vegan, Paleo, Keto (December 2021).